The Influence of Geomorphology on the Sensorial Quality of Red Wines from the Șarba wine region, Odobești Vineyard

. This study aims at making a sensorial analysis of red wines from the Șarba wine region, Odobești Vineyard. In order to determine wines from a sensory point of view, we first studied the influence of geomorphology on the sensory character. In the analysis of red wines sensorial quality we used several wines from 2012 (i.e. Pinot noir, Cabernet Sauvignon, Black Fetească and Merlot), as 2012 was a beneficial year from the point of view of red grapes ripening, and the oenoclimatic index was favourable to obtaining savoury and flavoured wines. The vegetal flavour does not affect the wines’ harmony too much.


INTRODUCTION
The Șarba wine region in the Odobeşti Vineyard is situated on the foothills of the Curvature Sub Carpathian region, that reach altitudes of 220 m. Due to the conditions of pedoclimate and soil, which is highly acidic, the wines obtained are appreciated as fresh and fruity. The lithological substratum is made of sands and alluvial-proluvial gravels, covered by loess deposits. The alternance of these strata form a detritus Pleistocene complex, comprising marine pliocenic marls, clays and sands (Chiriac, 2009). The soil is represented by leached chernozems (cambic and clay-illuviated), dominant in the Eastern and Central part of the wine region, and brown soils to the West. Through their medium and light texture, these soils ensure permeability (Chiriac, 2009). The area's geomorphologic and hydrographic ensemble allows for the existence of a great variety of grapevine varieties in the plantation (Gâștescu, 2010). Global solar radiation reaches annual averages over 125 Kcal/cm², varying between 110 Northern exposures and 140 on Southern exposures ( Figure 1).   Average annual temperature is about 9-10ºC, thus a medium thermal amplitude; the most important values were calculated in 2012 (www.meteorologia.ro).  The average annual duration of solar irradiance is about 2100 hours (Fig. 4). These high values also justify the annual amount of temperature that are lower than or equal to 0º C, around 3800º, which ensures for optimal ripening conditions and the concentration of sugars ad aromatic substances in grapes ( Figure 3).
The oenoclimatic aptitude index is the sum of the active heat balance and the total real hours of sunshine, from which we subtract the excess precipitations during the active life of vines. The resulting values are higher than 4150, reaching 4214 in 2012, a value that is specific to the area ( Figure 4).

MATERIALS AND METHODS
The materials used in the present study consisted of four red wines from 2012 which, compared to the other two years, was beneficial to red grape ripening and to obtaining harmonious wines. The taste of fruit is stronger in the case of Black Fetească and Merlot wines, being marked between 7.9 (Pinot noir and Cabernet Sauvignon) and 8.9 (Fetească neagră and Merlot). Black Fetească wines are very buttery, being marked between 7.9 (Merlot) and 9 (Fetească neagră). Cabernet sauvignon and Pinot noir wines recorded intermediary values; the average marks were 8.1 and 8.4 respectively. Cabernet Sauvignon wines are the most savoury; wines were marked between 5.8 (Fetească neagră) and 7.8 (Cabernet sauvignon). Pinot noir and Merlot wines recorded intermediary values; the average mark was 6.8. It is noted that Cabernet Sauvignon wines are the most harmonious; wines were marked between 5.9 (Pinot noir and Black Fetească) and 7.9 (Cabernet sauvignon and Merlot).

ILNS Volume 49
It is noted that the taste of caramel is more pronounced in the case of Fetească neagră wines; wines were marked between 1.4 (Pinot noir) and 4.4 (Black Fetească

CONCLUSIONS
Red wines of 2012 show intense olfactory notes, a full body and a bouquet specific to the variety. The most beneficial year for red grape ripening was 2012, as the oenoclimatic index was most beneficial to these varieties in order to obtain buttery wines, having berry, savoury and fruity flavors. Pedoclimatic indicators in the area resulted in harmonious wines, with notes of caramel and faint leathery notes. A faint vegetal flavour consistent with the geomorphological and hydrographic ensemble of the area is always present, but it does not affect the harmonious character of wines.